Crispy Turmeric-Infused Chicken with Coconut-Curry Sauce and Pineapple Salsa

Begin by marinating the chicken in a mixture of turmeric, garlic powder, salt, and olive oil for at least 30 minutes to enhance the flavor.

Preheat your oven to 400°F (200°C) while the chicken marinates. In a shallow bowl, combine breadcrumbs and grated coconut for the crispy coating.

Dredge each piece of marinated chicken in the breadcrumb mixture, ensuring an even coating. Place the coated chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until golden brown and cooked through.

While the chicken is baking, prepare the coconut-curry sauce by heating coconut milk in a saucepan over medium heat.

Stir in curry powder, lime juice, and a pinch of salt, allowing it to simmer for 5-7 minutes. For the pineapple salsa, combine diced pineapple, red onion, cilantro, lime juice, and a pinch of salt in a bowl, mixing well.

Once the chicken is done, serve it drizzled with the coconut-curry sauce and topped with the fresh pineapple salsa for a burst of flavor.